Roasted Olives with Orange and Rosemary

mixed olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives offer a richer flavor while green olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is more budget-friendly.

Preheat the oven to 400°F (200°C).

Prepare the olives, using a mixture of your favorite types, including large chinola olives.

Slice garlic and set aside.

Slice the peel off the orange, avoiding the pith, and set aside the peel for later use.

In a mixing bowl, combine the olives, sliced garlic, chopped rosemary, olive oil, and a sprinkle of peperoncino for spice.

Toss the mixture until well combined.

Spread the olive mixture evenly in a baking dish.

Place the baking dish in the preheated oven and roast for about 30 minutes, until the olives are wrinkly and concentrated in flavor.

Remove from the oven and let cool slightly before serving.

Grate some of the reserved orange peel into the roasted olives for added flavor.

Add a small amount of fennel powder to the mixture and stir to combine.

Garnish with a sprig of rosemary and additional orange rind for presentation.

Serve warm, providing a container for guests to discard olive pits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary